Now that the temperatures have dropped slightly here on the East Coast (it’s still not ‘hot coffee weather’ for me, but I’ll take it!), I’m baking sourdough bread again. This starter feeding process has left me with tubs of sourdough discard, which my heart just cannot bear to throw out, after mothering it for so long. As I can’t seem to keep plants alive, I’m pretty proud that I’ve managed to keep this starter going since April😂! These Rosemary & Pink Peppercorn Thins, adapted from a @kingarthurflour recipe were a great way to use up all that discard. The nutty, wheat flour gives these great texture, and the rosemary and pink peppercorns make a lovely couple 💕. These thins already have a lot of flavor, so I served it with a simple whipped goat cheese for a tangy & creamy bite. Now let’s pour ourselves a cocktail and let’s start weekend-ing! xoxo Kirsty
Rosemary & Pink Peppercorn Thins (makes 30-40 thins)
Original recipe from a @kingarthurflour
1 cup (115g) whole wheat flour
1/2 teaspoon sea salt
1 cup (225g) discarded sourdough starter
4 tablespoons (60g) unsalted butter, at room temperature
2 tablespoons finely chopped rosemary
1 tablespoon pink peppercorns, crushed
a little olive oil, to finish
flaky sea salt such as Maldon, for sprinkling on top
Mix together the flour, salt, sourdough starter, butter, rosemary and crushed pink peppercorns to make a smooth dough.
Divide the dough in half, and shape each half into a small rectangular slab. Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm.
Preheat the oven to 350°F. Lightly flour a piece of parchment paper, the rolling pin, and the top of the dough.
Work with one piece at a time. Roll out the dough to about 1/16-inch (2mm) thick. Transfer the dough on the parchment paper to a baking sheet. Lightly brush the dough with oil and sprinkle some salt over the top of the crackers. Cut the dough into small squares, or whatever shapes you like.
Bake the thins for 20 to 25 minutes. When brown and crispy around the edge, remove the crackers from the oven, and transfer them to a cooling rack. Store airtight at room temperature for up to a week. The dough can be frozen for a month before baking.
Whipped Goat Cheese Spread
4 oz. chèvre, soft goat cheese, at room temperature
2 tablespoons (30ml) heavy cream
In a food processor (or a mixer and a big bowl) add the goat cheese and heavy cream. Pulse or mix until very smooth, scraping down the sides as necessary. Cover and chill until ready to serve.